Clean the prawns from the shell and remove the heads – keep on the tails. Drop the prawns into a pot of boiling water and boil until they begin to turn pink in colour (2–3 minutes). Remove the prawns from the pot and reserve the water. Discard the tails and cool the prawn meat over ice.
Roll the prawn dough in cling film into a long cylinder shape, as if you are making a sausage. Roll tightly and twist at both ends. Tie closed and steam for 1 hour. Allow to cool slightly, then refrigerate until completely cool. Once cold, remove the cylinder from the cling film and slice lengthways on a gravity slicer (setting 1).
Leave the chips under a heat lamp to dry out completely. Deep-fry at 200°C for 30 seconds until they puff up.
© 2018 All rights reserved. Published by Marble Restaurant Group.